Coconut Milk Fish Recipe: Sri Lankan Malu Kirata

There is much riding on fresh coconut milk. It provides nutrients from healthy fats and contains vitamins and minerals like iron and magnesium. Used in moderation, coconut milk forms the base for dishes across Indian and Sri Lankan food (SRI LANKAN FISH CURRY).

For Coconut Milk Fish, known as Malu Kirata, it is a coconut milk stew with fish. This recipe is a tweaked version, perhaps best called Malaysian Fish Coconut Milk Curry. Spices are an integral part of the ingredients (KIRI HODI SRI LANKAN COCONUT MILK STEW)

What makes this recipe unique is that the fish, mixed with turmeric powder, chili powder, black pepper, and salt, is crispy fried before being added to the coconut milk stew. Another twist is that, instead of curry leaves, the stew is scented with the grassy aroma of spring onions.

 

The result is Malu Kirata, a tasty Sri Lankan coconut milk fish stew, or a Malaysian Fish Coconut Milk Curry, with turmeric, spices, and the fragrance of spring onions

Ingredients For Coconut Milk Fish
For the Fish (mix these ingredients together)
2 medium size mackerel - cut into bite sizes
1 tsp turmeric powder
1/2 tbsp fish curry powder
1/2 tsp crushed black pepper
Salt to taste
Some sprinkling of water
Oil for frying

For the Coconut Milk Gravy
1 tomato - sliced
1 medium size red onion - sliced
1/2 inch ginger - sliced
1 red chili - sliced
1 tsp fenugreek seeds
2 tsp turmeric powder
2 cups water
*First seven ingredients
1 cup thick coconut milk
Lime juice to taste
3 stalks of spring onion -  sliced
Salt to taste

How to make Spiced Fried Fish 
Heat oil and fry fish on both sides till crispy.
Remove and set aside.

How to Make Coconut Milk Gravy
In a pot, add the first seven ingredients. 
Simmer to heat through. 
Pour in the coconut milk. 
Season with lime juice, and salt.
Simmer. 
Off the heat, add fried fish, sprinkle spring onions atop.